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Before you jump to Rendang Chicken Curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a great deal more popular than before and rightfully so. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get us to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people believe that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out several modest changes.
Initially, you will need to be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you don’t want to eat. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. A great healthy alternative can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy every day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
All in all, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rendang chicken curry recipe. To cook rendang chicken curry you only need 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Rendang Chicken Curry:
- Provide 2 tbsp ready-made Rendang curry paste
- Use 2 chicken breasts cut into small cubes or strips
- Provide 400 ml tin coconut milk
- Use 2 kaffir lime leaves
- Prepare 2 tbsp Thai fish sauce
- Take 2 tbsp palm sugar
- Provide 1 handful green beans (trimmed, chopped half)
- Use 1 carrot (cut about 4-5 cm long)
- You need 1 big red chilli
Instructions to make Rendang Chicken Curry:
- Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
- Put rice on to cook and add carrots to par boil for five mins.
- Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
- Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
- Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
- To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.
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